Ingredients
4 pounds red potatoes (about 12 medium), quartered6 garlic cloves, peeled and thinly sliced1 cup fat-free milk1/2 cup reduced-fat sour cream2 tablespoons butter, melted2 tablespoons minced fresh parsley1 to 2 tablespoons minced fresh thyme2 to 3 teaspoons minced fresh rosemary1-1/4 teaspoons salt
Preparation
Place potatoes and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until potatoes are tender.
Drain; return to pan. Mash potatoes, gradually adding remaining ingredients.
